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Early spices in Amsterdam

At the Asia in Amsterdam symposium which was held at the start of the exhibition Asia in Amsterdam” – which has moved from Amsterdam and will be on view in the Peabody Essex Museum in Salem, MA (USA) from February 27, 2016- , the Shared Taste project delivered a paper presented by prof. Anne Gerritsen on early culinary exchange, entitled “Candied ginger and China root: Asian ingredients in the 17th century Dutch kitchen“.

To determine whether the arrival of Asian spices and other ‘exotic’ ingredients and condiments on VOC ships in the early 17th century indeed influenced foodways in the Netherlands, as is the general assumption, we decided to look for these (supposedly) unfamiliar ingredients in 16th and 17th century Dutch cookbooks, and track the changes over time.
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